Recipe: Basil chicken with lime

This is an Indian-style dish with clean and simple flavours. I’ve used chicken breasts, but it also works nicely with chicken thighs or larger pieces of chicken – just marinate and cook them for longer than the recipe recommends

Serves 4

4 x 175g • 6oz skinless and boneless chicken breasts

75g • 3oz basil leaves

25g • 1oz coriander leaves

25g • 1oz mint leaves

1 green chilli, chopped

2 tbsp peeled and chopped root ginger

2 tbsp vegetable oil

2 generous tbsp plain yoghurt

salt

TO SERVE

2 limes, cut into wedges

4 sprigs of watercress

Slice the chicken breasts into 4 pieces, place in a bowl and set aside.

Place the fresh herbs in a blender along with the chilli, ginger, vegetable oil and yoghurt, and purée to a smooth paste. Season with salt to taste and pour over the chicken pieces, stirring them in the marinade to coat evenly, then cover the bowl and leave in the fridge for 1 hour.

Preheat the oven to 200C/180C fan/gas 6.

Remove the chicken pieces from the fridge and lay on a baking tray. Bake in the oven for 10-12 minutes or until cooked through, turning the chicken from time to time to ensure the pieces are evenly browned.

Remove from the oven and serve with lime wedges and sprigs of watercress.